Cheesy Zucchini-Tomato Casserole - cooking recipe

Ingredients

4 tablespoons butter, divided
6 medium zucchini, diced, about 6 cups
1 small onion, finely chopped
1 tablespoon fresh minced garlic
1 teaspoon dried basil
1 pinch cayenne pepper (optional or to taste)
2 medium plum tomatoes, diced
1 cup shredded cheddar cheese
1 1/2 cups cubed Velveeta cheese
1 cup soft breadcrumbs
2 eggs, beaten
1 tablespoon dried parsley flakes (or to taste)
salt and black pepper (to taste)

Preparation

Set oven to 350 dgrees.
Butter a 2-qt baking dish.
In a large skillet, heat about 2 tablespoons butter in a large skillet over medium-high heat.
Add in zucchini, garlic, onion, dried basil and cayenne (if using) saute stirring until crisp-tender; drain well.
In a bowl combine tomatoes, Velveeta cheese cubes, breadcrumbs, eggs and dried parsley flakes; mix to combine, then stir into the zucchini mixture.
Stir 1-2 tablespoons butter.
Season with salt and black pepper to taste.
Transfer to a baking dish.
Bake, uncovered for 25-30 minutes or until bubbly.
Let stand 10 minutes before serving.